Korean Picanha Roast with Sesame Chimichurri
This beef recipe is absolutely not your typical Sunday roast. Let’s make chimichurri but with an Asian inspired twist and then smother the sesame seed goodness all over a perfectly cooked Korean Picanha roast.
Korean Picanha Roast with Sesame Chimichurri
Recipe
Preparation: 10 minutes (plus marinating time)
Cooking: 50 minutes
Ready in: 1 hour
Variations: Substitute picanha with ribeye roast or sirloin roast
Servings: 6
Tip: The roast should ideally marinate overnight, but if you’re short on time, even an hour will do.
INGREDIENTS
1.5kg picanha roast
1 cup soy sauce
1 tablespoon sesame oil
2 tablespoons honey
1 to 2 tablespoons Gochujang (Korean chilli paste)
3cm fresh ginger, grated
4 cloves garlic, grated
Lime wedges, to serve
Sesame chimichurri:
1 cup fresh coriander, chopped
4 spring onions, chopped
1 jalapeño, deseeded and diced
2 tablespoons rice vinegar
1/4 cup olive oil
Juice of 1 lime
2 tablespoons toasted sesame seeds
Salt to taste
METHOD
1. Begin by making the marinade, mix all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
2. Place the picanha roast into the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, overnight would be even better.
3. Bring the roast to room temperature and pre-heat the oven to 200°C/390°F.
4. Remove the roast from the marinade, pour a splash of oil in a hot pan and lightly brown all sides of the picanha, including the ends, to seal the meat and lock in the juices.
5. Place the beef in an oven-safe dish and roast for 20 minutes.
6. In the meantime, make the sesame chimichurri, mix all the ingredients together in a bowl and adjust the seasoning to taste. Refrigerate until ready to serve.
7. Reduce the oven temperature to 170°C/340°F and cook for a further 30 minutes for a medium-rare to medium roast beef. Cover the roast with tinfoil if the fat starts to burn.
8. Transfer the beef to a chopping board, loosely cover with tinfoil and let it rest for 15 minutes.
9. Slice the picanha roast, spoon over the toasted sesame chimichurri and serve with lime wedges.
Recipe styled and developed by Bianca Delides for Karan Beef, Beef Easy app.
Photographed by Hendrik Steytler.
